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Chicken Breasts Veronique

Chicken.delights's picture
Ingredients
  Whole chicken breasts 4 Pound, skinned, boned, and split (4 In Number, 1 Pound Each)
  Butter/Margarine 2 Tablespoon
  Orange marmalade 1 1⁄2 Tablespoon
  Dry tarragon 1⁄2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Seedless green grapes 1 1⁄2 Cup (24 tbs)
Directions

Rinse chicken and pat dry.
Melt butter in a wide frying pan over medium heat.
Add chicken, a portion at a time, without crowding; cook, turning once, until lightly browned on both sides.
Stir in marmalade, tarragon, and wine.
Bring to a boil over high heat; then reduce heat, cover, and simmer, turning once, until meat is no longer pink when slashed in thickest part (about 15 minutes).
Transfer chicken to a serving dish; keep warm.
Add cream to pan juices; boil, stirring, until slightly reduced.
Season to taste with salt, then mix in grapes and return to a boil.
Pour over chicken.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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